Mmmm...The Chef's Table

We had our first formal night. I think there are only three in 32 days we're on board, so that's great!

Barb got her hair done in pincurls for a nice 1940s look.

We decided to do the Chef's Table the next night. We have done it on other ships, and have always enjoyed the food and the experience. Tonight's menu looked delicious!

We got dressed in our white lab coats for our tour of the galley. This is Chef Antonio Cortese. He is one of the nicest chefs we've met...very friendly and loves to chat.

The amazing galley staff...

The pastries and bread on board the ship are to die for. We got hooked on this dark date bread, and each night someone at the dinner table would try to get it first! We could have always asked for more, but that would have ruined the fun. One of the bread creations...

The Eiffel Tower...

The Maitre d' Carlos Rosa pouring our champagne. He was also superb.

Chef Antonio with one of our appetizers served in the galley...King Crab Mojito

Our second appetizer...Wild Porcini Mushroom Crostini

And yet another appetizer...Japanese Style Beef Wontons

And to finish off the appetizers...Pappadams Dressed Fried Tiger Shrimps with Spicy Coconut Curry.

Welcome to the Chef's Table! I cut off the cute decoration in the back. I think it's the Pastry Chef making decorative flowers.

We moved upstairs to the dining room where our first course was Pumpkin and Lobster Risotto. It's so hard not to eat everything because it's sooo good.

To cleanse our palate, Granita of Dragon Fruit and Grey Goose Vodka. The Chef came around and liberally poured the vodka over the creation. I had to look up granita..it's a semi-frozen dessert. Look at the Leaning Tower of Pisa sugar creation!

Chef Antonio preparing the Lemongrass Steamed Chilean Seabass wrapped in banana leaves. Look at the cute lobster carved out of...canteloupe?

It was all hands on deck when it was time to plate the main course.

Panko Crusted Breast of Guinea Fowl Stuffed with Fresh Mango. I liked the portion size...just a taste of everything.

We had a break before having a Fondue of Morbier with Crispy Focaccia and Truffle Honey Drizzle. I had to google "morbier." It's a semi-soft cow's cheese from France. It was good!

My favourite part of the meal...dessert! A Symphony of Tiny Souffles...white and dark Belgian chocolate, hazelnut, pistachio, and strawberry...served with Lady Godiva Cream Sauce. At first I thought the sugar creation on the left was a neat flower...

Then I looked at Jim's and realized they were butterflies. Hey! Mine is broken! It still tasted good, not that you could eat too much of it.

And in case you were still hungry, some homemade biscotti and amaretti cookies. What a meal...superb!!

As part of the experience, you get your photo taken with Chef Antonio and Maitre d' Carlos...

And a group photo...

A fantastic evening! Tomorrow we are in Chennai, India...

The Chef's Table...Throw Away the Calorie Counter!

We enjoyed a couple of sea days…read books, napped, played trivia. We had another formal night where the guys are now balking at suits/tuxes and ties.

Gina’s creation of the day…it made me laugh when I walked into the room. She is so talented!

And then it was St. Patrick's Day…the ship was nicely decorated.

There were lots of food decorations too! 

Flowers made out of turnips…

Yum! Cake!

On our last cruise we really enjoyed the Chef’s Table and Barb and Ed were game to try it. Our invitation…

It began with a tour of the galley at dinner time. Jayson, one of our favourite waiters…strangely, on St. Patrick’s Day, it was Italian night!

Giovanni explaining how the kitchen works…

Spotless kitchen…

The waiters stop at each station to pick up the number of servings they need.

Hamming it up for us!

Patricio, the sommelier, spoke English very well. When we asked him where he learned to speak such good English, he said "Winnipeg" (or Winter-peg as they affectionately call it!). He was born in Chile, but grew up in Canada.

The champagne was excellent. You could have as much as you want, but it’s best to pace yourself!

Ice sculpture…

Enjoying our champagne…

The Chef, Remo Bolis, serving us steak tartare. It’s not normally one of my favourites, but it was delicious.

After the appetizers, we headed into the dining room, where we had a special table with flowers and candles (usually a no-no).

Our first course was actually a mushroom risotto accompanied by a wonderful white wine, but I forgot to take a picture. It was followed by strawberry sorbet with black pepper.

To which the Chef added a full jigger of vodka…

The next course was steak, lamb, lobster tail, scallops…it was amazing and served with a smooth red wine.

The Chef doing the final cooking of the steaks…

And then everyone jumped in to plate it…

The steak was to die for…

Next course was cheese…I would say by now we had about two hours in.

Scurrying to get it ready…

The Chef was wonderful. He said it is so nice to actually see people enjoying his food. Normally, they are so busy in the kitchen, they don't get out to talk with the passengers.

Barb looks like she has fallen in love. Sorry, Ed!

The baked camembert…

Roses for the ladies and signed cookbooks…Remo was the nicest person. He was always smiling and so happy to talk to everyone.

Biscotti and amaretti…served with dessert wine.

And the Pastry Chef presenting his pièce de résistance…

A work of art…it’s all edible. The bowl is made of sugar. Fantastic! It got a round of applause.

An 8x10 photograph for a memento…

And a copy of the menu…fantastic evening!